Influence of curd particles washing on the composition of curd made of milk in which co aggregates were formed by Jovanović Snežana T., Maćej Ognjen D., Denin-Đurđević Jelena D.

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The influence of dry matter, applied heat treatment and storage period on the viscosity of stirred yogurt by Denin-Đurđević Jelena D., Maćej Ognjen D., Jovanović Snežana T.

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The influence of investigated factors on viscosity of stirred yogurt by Denin-Đurđević Jelena D., Maćej Ognjen D., Jovanović Snežana T.

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Influence of selected factors on the viscosity of set style yogurt and acid casein gel at constant speed of spindle rotation by Fetahagić Safet, Denin-Đurđević Jelena D., Jovanović Snežana T., Maćej Ognjen D.

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The influence of applied heat treatments on whey protein denaturation by Fetahagić Safet, Maćej Ognjen D., Denin-Đurđević Jelena D., Jovanović Snežana T.

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The influence of GDL concentration on milk pH change during acid coagulation by Fetahagić Safet, Maćej Ognjen D., Denin-Đurđević Jelena D., Jovanović Snežana T.

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